Why is freezing food before deep frying necessary?

Freezing food before deep frying is not typically necessary. In fact, it can often be counterproductive. Here's why:

* Moisture loss: Freezing can cause moisture loss in food, making it dry and potentially tough after frying.

* Uneven cooking: Frozen food takes longer to cook than fresh or thawed food. This can lead to uneven cooking, with some parts being overcooked while others are undercooked.

* Loss of texture: Freezing can affect the texture of certain foods, making them mushy or difficult to handle.

* Reduced crispiness: Some foods, like fries, are best cooked fresh. Freezing them can reduce their crispiness.

However, there are a few instances where freezing might be beneficial:

* To prevent sticking: For some foods, like chicken nuggets or fish sticks, freezing them before frying can help to prevent them from sticking to the bottom of the fryer.

* To achieve a specific texture: In some cases, freezing can help to achieve a specific texture, like a crispy coating on tempura or a fluffy breading on fried chicken.

Overall, it's generally best to deep-fry food fresh or thawed, rather than frozen. However, there are some exceptions, and it's always best to follow the specific instructions for your chosen recipe.